Hashbrown Casserole (copycat style) recipe you’ll love!
A delicious and cheesy hashbrown casserole that mimics the popular restaurant style, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds frozen hashbrowns
- 1 cup sour cream
- 1 can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup melted butter
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sour cream, cream of chicken soup, melted butter, chopped onion, garlic powder, salt, and black pepper.
- Add the frozen hashbrowns and mix until well combined.
- Stir in 1 1/2 cups of shredded cheddar cheese.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake for 45-50 minutes or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños.
- This casserole can be prepared ahead of time and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Find it online: https://meal15.com/hashbrown-casserole-copycat-recipe/